The difference between sucrose-free and sugar-free is as follows:

Sucrose-free food, as opposed to regular sugar-containing food, is defined as a food that contains very low amounts of mono- and di-sugars such as glucose, fructose, galactose, sucrose, lactose, and maltose.

Sucrose-free food means that the food should not contain sucrose. There are more differences between "sugar-free" and "sucrose-free" food. Sugar-free food, as opposed to regular sugar-containing food, refers to food that contains very low amounts of simple and double sugars such as glucose, fructose, galactose, sucrose, lactose, and maltose.

Introduction of Sucrose-Free

Sucrose-free foods, on the other hand, refer to foods that do not have sucrose added as a sweetener during processing, but this does not mean that such foods do not contain glucose, maltose, starch and other substances. Generally speaking, people still prefer to eat food with sweet flavor. Because sucrose raises blood sugar, manufacturers do not add sucrose when making them.

But in order to increase the taste of the food, they often add other sweet substances, perhaps natural sweeteners (maltose syrup, glucose, etc.) or synthetic sweeteners (acesulfame, aspartame, etc.).

If a diabetic thinks that all sucrose-free foods are safe and inadvertently eats sucrose-free foods containing maltose syrup or glucose, since they are more easily digested and absorbed than dextrose.

So postprandial blood glucose will rise significantly, which is even more unfavorable to the control of the disease. Therefore, before purchasing and consuming all processed foods, you should carefully analyze their ingredient lists so as not to affect postprandial blood glucose.